Fresh summer produce doesn’t get much better than okra and tomatoes. Eaten at peak season, these two favorites are a southern tradition. In most recipes handed down from generation to generation there were also sweet Vidalia onions. This is summer in a pot and best enjoyed then. In other seasons, frozen or canned okra and tomatoes will do. Then you will yearn for summer to come again!
Nutritional information for okra
Fresh Okra and Tomatoes
Makes 6 servings
Ingredients:
3 slices thick-cut bacon, diced or 2 Tablespoons bacon grease or olive oil
1 large Vidalia onion, diced
2 cloves garlic, minced
2 1/2 cups diced tomatoes
1/2 cup chicken broth
1 tablespoon granulated sugar
1/2 teaspoon apple cider vinegar
1/2 teaspoon Worcestershire sauce
4 cups fresh or frozen okra, cut into 1/2-to-1-inch pieces
Kosher salt and pepper, to taste
Instructions:
- In a large skillet or Dutch oven, cook bacon until it starts to get crispy and the fat is rendered, about 5 minutes. (You can use bacon grease or olive oil instead.) Add the onion and garlic; sauté for 5 more minutes.
- Stir in tomatoes with their juices, chicken broth, sugar, vinegar and Worcestershire sauce. Use the juices from the tomatoes to deglaze the pan, scraping up the browned bits from the bottom. Reduce the heat to low and simmer, uncovered, for 10 minutes.
- Add the okra, cover with a lid, and simmer, stirring occasionally, until the okra is tender (about 10–12 minutes for fresh okra or 7-8 minutes for frozen okra). Season with salt and pepper. Serve immediately.
Adapted from www.theseasonedmom.com
